Valpolicella Ripasso DOC Superiore “Balt” by Adalia
The Valpolicella Ripasso Superiore ‘Balt’ is a smooth and complex label produced by the Verona winery Adalia. The production technique of Valpolicella Ripasso is extremely unique. After the traditional Valpolicella is made, it is placed for a few weeks in contact with the almost exhausted grape pomace of Amarone or, more rarely, Recioto. The small amount of residual sugars contained in the precious skins allows for a second brief alcoholic fermentation, during which the wine gains structure and aromas by “passing again” over the pomace of its “older brother”. The term “balt” means “forest” in the ancient Cimbrian language.
The ‘Balt’ Valpolicella Superiore Ripasso by Adalia is a blend of native grape varieties such as Corvina, Corvinone, Rondinella, and Molinara, grown in Val di Mezzane at an altitude of 250-300 meters above sea level. The double pergola system dates back to 1997 and is based on limestone soils with a southwest exposure. After manual harvesting, the grapes are fermented red with spontaneous alcoholic fermentation in cement tanks. After the first fermentation, the wine is passed over the Amarone pomace for about 7-10 days and then aged for 18 months in 25 hectoliters oak barrels.
The ‘Balt’ Valpolicella Superiore Ripasso by Adalia has an intense ruby red color. The aroma is characterized by notes of sour cherry, cherry, marasca, sweet spices, and light toasted memories. The taste is soft, velvety, rich, and very fresh, with silky tannins. Due to its characteristics, the ‘Balt’ is best paired with dishes with a certain structure, such as first and second courses of red meats.
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